Instructions

• Create an egg wash by whisking the egg with 2 Tbl water and a pinch of salt. Remove the dough from the refrigerator and place on a lightly floured surface. Roll out both pastry sheets to 12-inch squares. Cut the dough into 3-inch squares. Approx. 16-20 squares.
• Line two baking sheets with parchment paper. Stir together the marinara and Spaghettata Blend. Place 1 tsp marinara sauce in the center of each dough square. Top with 1 tsp. of the Fontina cheese and 1 tsp of the salami. Brush the outside corners with the egg wash, then pinch the corners up to the middle, sealing them shut where they meet.
• Transfer to a lined baking sheet. Repeat to fill the rest of the dough. Brush the squares with more egg wash over the surface and sprinkle the parmesan over the top, distributing the cheese evenly across all squares. Place in the refrigerator for at least 30 minutes and up to 4 hours before baking.
• Bake the squares until the pastry is golden brown and the cheese is bubbling, 20 minutes, rotating the pans from front to back and switching racks halfway through. Let cool slightly before serving.
• Serve warm. Leftovers keep, tightly covered in the refrigerator, for up to 3 days. Reheat in a 325°F oven or toaster oven.